A hearty and flavorful lamb stew inspired by Mediterranean flavors, perfect for a comforting meal.
Trim the lamb shoulder of excess fat and cut it into bite-sized cubes.
Cut the lamb into uniform pieces to ensure even cooking.
Heat olive oil in a dutch oven over medium-high heat and brown the lamb in batches.
Avoid overcrowding the pan to achieve a good sear on the lamb.
Remove the lamb and sauté the onions and garlic in the same pot until softened.
Scrape the bottom of the pot to incorporate the browned bits for added flavor.
Add oregano, lemon zest, salt, allspice, and cinnamon, stirring to combine.
Toast the spices briefly to release their aromas.
Sprinkle flour over the mixture and cook for a minute, then stir in tomato paste.
Ensure the flour is well mixed to avoid lumps.
Transfer the mixture to a slow cooker, add the browned lamb, and cook on low for 6 hours.
Cooking on low heat allows the flavors to meld beautifully.
Stir in the artichoke hearts and cook for an additional 15 minutes.
Ensure the artichokes are evenly distributed in the stew.
Serve the stew topped with crumbled feta cheese and fresh parsley.
Serve with crusty bread or over rice for a complete meal.
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